Advanced Diploma of Hospitality Management

The course is divided into two semesters: Semester 1 (21 weeks) is an on-campus tuition semester with 21 hours of classes per week, where students develop advanced practical and theory skills using industry-standard bar and restaurant equipment in ICAE's fully equipped training facilities. Semester 2 (20 weeks) is an Industry Placement semester spent entirely in the workplace, where students develop skills, demonstrate competence, and build career foundations and industry contacts.

Students must complete 33 units in total: 14 core units and 19 elective units. The elective units consist of 1 unit from Group A, 1 unit from Group B, 11 units from Group C, and 6 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

Yes, 18 units of credit can be transferred from a Certificate IV in Commercial Cookery or Certificate IV in Hospitality, and these must include the required number of units from Group A, 1 from Group B, and 4 from Group C.

During Semester 1 (on-campus), students have paid work rights of up to 40 hours per fortnight (14 days). During Semester 2 (Industry Placement), students can work up to 45 hours per week and will receive a minimum of AUD$17 per hour if offered employment for their placement. During holidays (11 weeks), work rights are unlimited.

Graduates can pursue roles such as area manager or operations manager, café owner or manager, club secretary or manager, head chef, motel owner or manager, executive chef, executive housekeeper, executive sous chef, food and beverage manager, and rooms division manager across a wide range of hospitality settings including restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops.